lina krystle

[krystlelina]

This zesty marinade infuses the chicken and vegetables with vibrant flavors, perfect for creating delicious and satisfying chicken fajitas. It's a quick and easy recipe that's perfect for weeknight dinners or casual gatherings.

Ingredients: 1/4 cup lime juice. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 pound boneless, skinless chicken breasts, sliced into strips. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced.

Instructions: Blend lime juice, olive oil, garlic powder, cumin, chili powder, paprika, onion powder, salt, and black pepper in a small bowl. This makes the marinade. Put the onion, red bell pepper, green bell pepper, and chicken breasts that have been sliced in a large plastic bag that can be closed again and again. Put the vegetables and chicken in a bag. Add the marinade. Seal the bag and toss the food to coat it all. Put the bag in the fridge for at least 30 minutes and up to 4 hours, making sure to turn it every so often so that the flavors mix evenly. Set a big frying pan or skillet over medium-high heat. Take the vegetables and chicken out of the marinade and shake off any extra. Add the vegetables and chicken to the hot skillet or grill pan. Cook for about 5 to 7 minutes, stirring every now and then, until the chicken is fully cooked and the vegetables are crisp and tender. This chicken and vegetable dish is best served hot, either in warm tortillas or over rice. Shredded cheese, sour cream, salsa, avocado slices, and chopped cilantro are all toppings that you can choose to add.

Zoey

[krystlelina]

Delicate macarons filled with a sweet strawberry rhubarb compote and a creamy butter frosting, making for a delightful dessert with a perfect balance of flavors.

Ingredients: 1 cup almond flour. 3/4 cup powdered sugar. 2 large egg whites, room temperature. 1/4 cup granulated sugar. 1/2 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1/2 cup diced strawberries. 1/2 cup diced rhubarb. 1/4 cup granulated sugar for the fruit compote. 1/4 cup water. Red food coloring optional. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1-2 tablespoons milk. 1/2 teaspoon vanilla extract. Additional powdered sugar for dusting optional.

Instructions: Prepare the fruit compote: In a saucepan, combine the diced strawberries, diced rhubarb, 1/4 cup granulated sugar, and water. Cook over medium heat until the fruit softens and the mixture thickens, about 15-20 minutes. Add red food coloring if desired. Remove from heat and let it cool completely. Sift together almond flour and 3/4 cup powdered sugar into a bowl. In a separate mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating. Gradually add 1/4 cup granulated sugar and beat until stiff peaks form. Add vanilla extract and mix until incorporated. Gently fold the almond flour mixture into the egg white mixture until you get a smooth batter. Be careful not to overmix. Transfer the batter into a piping bag with a round tip. Pipe small circles onto a baking sheet lined with parchment paper. Let the macarons sit for about 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes until they have risen and have firm tops. Remove from the oven and let them cool on the baking sheet. Once the macarons are cool, spread a thin layer of the fruit compote on half of the macaron shells. In a separate mixing bowl, beat together the softened butter, 2 cups powdered sugar, milk, and vanilla extract until you get a creamy frosting. Pipe a small dollop of frosting onto the other half of the macaron shells. Sandwich the macarons together, gently pressing them together. Dust with powdered sugar if desired. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld. Enjoy your delicious Strawberry Rhubarb Macarons!

Glen

[krystlelina]

A refreshing summer sangria bursting with the flavors of watermelon and fresh mint.

Ingredients: 1 bottle ros wine. 1/4 cup watermelon schnapps. 1/4 cup white rum. 1/4 cup sugar. 2 cups diced watermelon. 1 cup sliced strawberries. 1/2 cup fresh mint leaves. 2 cups lemon-lime soda.

Instructions: Mix ros wine, watermelon schnapps, white rum, and sugar in a large pitcher. Mix it up until the sugar is gone. Put in strawberry slices, watermelon dice, and mint leaves. Put it in the fridge for at least two hours. Add the lemon-lime soda and stir it in slowly before serving. Put it on ice.

Emily Mora

[krystlelina]

These raw vegan kale chips are bursting with flavor and nutrients. The creamy sunflower seed coating adds richness while garlic adds depth of flavor. Perfect for a healthy snack or as a crunchy topping for salads!

Ingredients: 1 bunch kale, washed and dried. 1 cup sunflower seeds, soaked for 4-6 hours. 3 cloves garlic. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 tablespoon olive oil. 1 teaspoon sea salt.

Instructions: Remove kale leaves from stems and tear into bite-sized pieces. In a food processor, combine soaked sunflower seeds, garlic, nutritional yeast, lemon juice, olive oil, and sea salt. Blend until smooth and creamy. In a large bowl, massage the sunflower seed mixture onto the kale leaves until they are evenly coated. Spread the coated kale leaves onto dehydrator trays in a single layer. Dehydrate at 115F 46C for 8-10 hours, or until crisp. Once crisp, remove from the dehydrator and let cool before serving.

Sean Short

[krystlelina]

These Paleo Bacon Egg Chive Bites are a tasty and healthy way to start the day. They're simple to make and great for a quick breakfast or snack in the morning.

Ingredients: 6 large eggs. 6 slices of paleo-friendly bacon. 2 tablespoons fresh chives, finely chopped. Salt and pepper to taste. Coconut oil or ghee for greasing.

Instructions: Preheat your oven to 350F 175C. Grease a muffin tin with coconut oil or ghee. Line each muffin cup with a slice of bacon, making sure it covers the bottom and sides, creating a bacon cup. Crack one egg into each bacon-lined muffin cup. Sprinkle chopped chives over the eggs, and season with salt and pepper. Bake in the preheated oven for 15-20 minutes or until the egg whites are set but the yolks are still slightly runny. Remove from the oven and let them cool for a few minutes before carefully removing the bacon and egg bites from the muffin tin. Serve warm and enjoy!

Clarence

[krystlelina]

Enjoy the savory and slightly spicy taste of these Famous Montreal Ribs Copycat, which tastes like the famous Montreal steak seasoning. It's great for a family dinner or a barbecue.

Ingredients: 3 racks of baby back ribs. 1/4 cup Montreal steak seasoning. 1/4 cup brown sugar. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup barbecue sauce.

Instructions: Preheat your grill to medium-high heat. Remove the membrane from the back of the ribs for tenderness. In a small bowl, mix Montreal steak seasoning, brown sugar, paprika, garlic powder, onion powder, and cayenne pepper to create the rub. Rub the spice mixture generously over both sides of the ribs. Place the ribs on the preheated grill, bone side down, and cook for 30 minutes with the lid closed. Brush the ribs with barbecue sauce and continue cooking for an additional 15-20 minutes, basting occasionally, until the ribs are tender and have a caramelized glaze. Remove the ribs from the grill and let them rest for a few minutes before slicing. Serve the Famous Montreal Ribs Copycat with your favorite sides and extra barbecue sauce on the side.

Hillary Boyle

[krystlelina]

Enjoy the thick, velvety layers of chocolate coffee mousse mixed with the tangy Greek yogurt, and the crunchy chocolate cookie crust on top. People who love both coffee and chocolate will love this parfait.

Ingredients: 1 cup heavy cream. 1/2 cup chocolate chips. 3 tablespoons sugar. 2 teaspoons instant coffee granules. 1 teaspoon vanilla extract. 1/2 cup Greek yogurt. 1/4 cup crushed chocolate cookies. Whipped cream and chocolate shavings for garnish.

Instructions: In a small saucepan, heat 1/2 cup of heavy cream until it simmers but does not boil. Remove from heat and stir in chocolate chips until smooth and well combined. In a separate bowl, whisk together sugar, instant coffee granules, and vanilla extract. Add the chocolate mixture to the bowl and stir until fully incorporated. In another bowl, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until smooth. In serving glasses, layer the chocolate coffee mousse with Greek yogurt and crushed chocolate cookies. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top. Garnish with chocolate shavings. Refrigerate for at least 2 hours before serving. Enjoy this delightful Chocolate Coffee Mousse Parfait!

Kale

[krystlelina]

This Healthy Green Kitchen Kombucha Cocktail combines the refreshing taste of homemade kombucha with the vibrant flavors of fresh spinach, lime, and ginger. It's a delightful and nutritious beverage perfect for any occasion.

Ingredients: 1 cup Homemade Kombucha. 1 oz Fresh spinach leaves. 1/2 Lime, juiced. 1/2 inch Fresh ginger, sliced. 1 tsp Honey. Ice cubes.

Instructions: In a blender, combine Homemade Kombucha, fresh spinach leaves, lime juice, fresh ginger slices, and honey. Blend until smooth. Strain the mixture through a fine mesh sieve into a glass filled with ice cubes. Garnish with a lime wedge or fresh spinach leaves, if desired. Serve immediately and enjoy!

Marcus

[krystlelina]

Tostones are a delicious Paleo-friendly snack made from green plantains. They are crispy on the outside and soft on the inside, perfect for dipping in your favorite Paleo-friendly sauces or enjoying on their own.

Ingredients: 2 green plantains. Coconut oil for frying. Sea salt to taste.

Instructions: Peel the plantains and cut them into slices about 1 inch thick. Heat coconut oil in a frying pan over medium-high heat. Fry the plantain slices for about 2-3 minutes on each side, or until golden brown. Remove the fried plantains from the pan and place them on a paper towel to drain excess oil. Using a tostonera or the bottom of a glass, flatten each fried plantain slice to about half its original thickness. Return the flattened plantains to the pan and fry for an additional 1-2 minutes on each side, until crispy and golden brown. Sprinkle with sea salt to taste before serving.

Richard